Jamie's Cashew Butter Chicken
Ingredients: fresh tomatoes, chilies, garam masala, garlic, ginger · 30 min cook time · 550kcal · $28.40
Ingredients
700g fresh tomatoes, 3ea chilies, 2tbsp garam masala, 8cloves garlic, 2thumb-sized ginger, to taste salt, to taste pepper, 5tbsp yogurt, 2pieces chicken breast, 1splash oil, 2tbsp cashew butter, 500ml boiling water, 2tsp mango chutney, handful coriander
Instructions
1. Heat a pan on high heat and add whole fresh tomatoes to scorch, char, and blacken the skins.
2. Split chilies in half, remove seeds with a knife tip, and add them to the pan with the tomatoes.
3. Remove charred tomatoes and chilies from the pan, let them cool, and peel off the skins.
4. In a bowl, mix garam masala, grated garlic, grated ginger, salt, pepper, and yogurt to make the marinade.
5. Score the thick end of the chicken breasts about half a centimeter to a centimeter thick.
6. Coat the chicken breasts thoroughly in the marinade, ensuring it gets into the cuts, and let it marinate for 10 minutes.
7. Add a little oil to a hot pan and fry the chicken until dark and golden on both sides, cooking for about 8 to 10 minutes until cooked through.
8. Remove the cooked chicken to a board. Squeeze the peeled tomato skins for pure flavor and add them along with the peeled tomatoes and juices into the pan juices.
9. Stir in cashew butter and boiling water, then let it simmer and bubble vigorously.
10. Squash the tomatoes with a fork to help create a thick sauce, and chop extra chilies to add if desired.
11. Stir in mango chutney to balance the spice.
12. Slice the cooked chicken into big chunks, add them into the sauce, and let them simmer.
13. Spoon yogurt through the sauce and top with fresh coriander. Serve with rice and chickpeas.
Source: Watch the original video